Gluten-Free Carrot Zucchini Cake
Carrots and zucchini add moisture and natural sweetness to this gluten-free cake.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Carrots
- 200 gram Zucchini
- 200 gram Gluten-Free Flour
- 100 gram Almond Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Coconut Oil
- 0.5 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 0.5 cup Walnuts
- 0.5 cup Raisins
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the carrots and zucchini, then squeeze out any excess moisture.
- In a large bowl, combine the grated carrots, zucchini, gluten-free flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the walnuts and raisins.
- Grease a cake pan and pour the batter into it.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.